Families were surveyed to determine if and how families were learning nutrition at home and the feasibility of the home as a learning center. Family feeding was viewed as a long-term learning activity and ranked first in time pursued. The kitchen was identified as a home learning center. (Author/MA)

Presents a nutrient density-nutrition education program that was developed and evaluated for students K-6. The program is designed to be integrated into existing curricula. Nutrient density, which compares the nutrients in food with its caloric content, serves as the conceptual framework of the program. (Author/MA)

Author discusses objectives, programs and evaluation of National School Lunch Act and Child Nutrition Amendments. Analyses present nutritional education training programs and their possible future effects. Proposes teaching strategies, methods of curriculum design and course content for nutritional education are proposed. (SMB)

Reports on a media effort aimed at encouraging the public to eat more whole grains. Activities of the First Annual Day of Bread Whole-Grain Breadbaking Contest are described. (SA)

Report of a four-week nutrition education program conducted with two second grade classes from a school in suburban Maryland. Discusses aims, activities, and pre- and post-test results, including a parent questionnaire. Results indicated knowledge improvement, but stressed the home as the major influence over the food habits of children. (LK)

High school students' (N=500) and elementary school students' (N=30) dietary reports did not appear to be affected by the apparent attitude toward good food habits of the persons asking for the information. It appeared that the subjects, to the best of their ability, were telling the truth to the investigators in the two studies reported.…

Describes limitations of the psychological view that has dominated obesity research. The "brand" of psychology represented is assessed on its conceptual strengths, its implications for intervention program development, and its consequences for the delivery of services to people in communities. Suggests use of a human development model.…

Describes a weight loss program utilizing behavior modification techniques. The program, taught by extension home economists, emphasizes stimulus control to reduce environmental eating cues and nutrition education guidelines for developing new eating habits. (Author/MA)

Primary school children and their parents were surveyed to determine factors related to food preferences, school lunch participation, and dietary complexity. Results indicate independence of the three variables. They should not be used interchangeably to represent food habits when evaluating effectiveness of nutrition programs for elementary…

Announces a nutrient density food scoring system called the Index of Nutritional Quality (INQ). It expresses the ratio between the percent RDA of a nutrient and the percent daily allowance of calories in a food. (Author/SA)

Examines a study to explore the effectiveness of using graphics to teach young children about the nutrient and energy value of foods. Results show that study subjects were able to understand and use graphic information to make judgments about food, both immediately after an orientation session and a week later. (Author/MA)

Childrens' reactions to integrated nutrition education activities were assessed. (Author/BB)

This is a selective annotated bibliography of material on food habits and factors affecting them, published during the period 1928-1972. References are mainly in English, although a few in European languages are included, and represent information primarily from scholarly and professional journals. Entries are organized by subject and author. (LK)

Summarizes a study which used in-home interviews with children (N=1,431) and their mothers (N=812) to assess behavior, attitudes, and knowledge of K-6 students who were or were not exposed to a nutrition learning system. Concludes that in-school nutrition education positively influences children's food behavior. (DC)

Discusses the use of informative visuals as teaching aids at point-of-purchase in high school snack bars. (Author/MA)